SACCHAROMYCES, HANSENIA, TORULASPORA. 279 



ellipsoideus //., E. C. Hansen (XII., XVI., XLVI , and XLVIIL), 



Sacch. turbidans, E. C. Hansen (XLIX.) = Sacch. ellipsoideus 

 (partim), Rees (I.). This species has been drawn by Hansen 

 (XII. and XVI.). The cell form is generally similar to that of 

 the preceding species. Limits of budding temperature in wort, 

 40 C. arid 0.5 C. The spores are 2-5^, seldom 4-5^ in 

 diameter. Limits of sporulatiori temperature on gypsum blocks, 

 33-35 C. and 4-8 C. ; optimum 29 C. Limits of film formation 

 temperature 36-38 C. and 3-5 C. The cells of the young film 

 grown at 13-! 5 C. differ from those of Sacch. ellipsoideus in being 

 chiefly round and oval. The species occurs as both top and 

 bottom yeast, and is an injurious organism causing yeasty haze 

 in bottom- fermentation breweries. It was discovered, with 

 Sacch. validus, in beers affected with yeasty haze (see p. 115, 

 vol. ii.). 



Saccharomyces Willianus, Saccardo. Synonyms: Saccharo- 

 myces I. of Will, BAY (II.) = Sacch. Willianus, Saccardo (II.). The 

 species was first described and drawn by WILL (VIII.), but 

 merely as " yeast No. n." The cells are ovoid, and the spores 

 measure 1.5-5 M ^ n diameter, usually 3.5 p. Not more than 4 

 spores have been discovered in a cell. Limits of sporulation tem- 

 perature on gypsum blocks, 39-4i C. and 4-9 C. ; optimum, 

 34 C. Limits of film formation temperature on wort, 39-4i 

 C. and 4 C. The species produces disagreeable flavour and haze 

 in beer. 



Saccharomyces Bayanus, Saccardo. Synonyms : Saccharomyces 

 II. of Will, BAY (II.). Sacch. Bayanus, Saccardo (II.). This 

 species was first described by WILL (VIII.), but merely as a 

 " yeast causing beer haze." The cell form is pointed ovoid, 

 turbinate or spindle-shaped, 7-11 /z in length and 5-6 /z in 

 breadth. In old films the length of the cells reaches 30 \i and 

 the breadth 2-4 p. From two to four spores are produced, their 

 dimensions being 2-4 /u. The limits of sporulation temperature 

 on gypsum blocks are 3o-32 C. and o.5-3 C., the optimum 

 being 23.5-24 C. This species produces both haze and a 

 sweetish metallic and disagreeably aromatic taste in beer, as 

 well as an unpleasant bitter, astringent after-taste. At the 

 same time the beer acquires a peculiar aromatic smell, like 

 rotten fruit. 



Saccharomyces ilicis, Gronlund, has been drawn by GRONLUND 

 (I.) The cells are mostly globular. The limits of sporulation 

 temperature on gypsum blocks are 36 ~38 0. and 8-9.5 C., 

 the optimum being 32 C. The streak cultures on wort- 

 gelatin have a mealy appearance. The species was discovered 

 on the fruit of Ilex aquifolium, and is a bottom yeast, producing 

 2.78 per cent, of alcohol (by volume) in wort, to which it imparts 

 a disagreeable bitter taste. 



Saccharomyces aquifolii, GRONLUND (II.), forms cells analogoug 



